These Ground Beef Enchiladas are perfect for busy weeknight dinners. The tortilla shells contain a flavorful ground beef filling and the enchiladas are topped with a delicious homemade red enchilada sauce.
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Why we love this recipe
The homemade enchilada sauce! This delicious sauce is a real game-changer. Using basic spices, broth, and tomato sauce, you will create a vibrant, robust sauce that'll elevate your homemade enchiladas.
And since these easy enchiladas are made with ground beef, this recipe is super quick to put together and is perfect for busy weeknight dinners.
If you like this recipe, you might also like Instant Pot Taco Pasta and Cheeseburger Quesadillas. And the kids will surely love this hearty Taco Lasagna. These recipes are also simple and use ground meat for a family friendly meal.
Ingredients
- Olive Oil - Canola Oil may also be used.
- All-Purpose Flour
- Chili Powder
- Granulated Sugar
- Cumin
- Garlic Powder
- Onion Powder
- Oregano
- Salt
- Tomato Sauce
- Chicken Broth - Beef or Vegetable broth will also work.
- Lean Ground Beef - If you like you can substitute ground chicken or ground turkey.
- Onion - white or yellow, peeled and diced.
- Taco Seasoning - use store bought or your favorite homemade blend.
- Water
- Tortillas - We prefer flour, but corn tortillas can also be used if that is what you prefer.
- Shredded Cheese - The pre-shredded Mexican Blend cheese or Shredded Colby Jack both work well. Use your favorite cheese.
Ingredient Notes
Green Onions, Red Onion, Olives, Cilantro, and Sour Cream are all great to use as toppings.
If you want to spice it up a bit, add a small can of diced green chiles to the meat mixture.
How to Make Ground Beef Enchiladas
Start by making the homemade red sauce. Heat the oil in a medium sized sauce pan over medium heat. Whisk in the all-purpose flour and the chili powder and cook for about one minute. The mixture will darken in color.
Add the sugar, cumin, garlic powder, onion powder, oregano, and salt and whisk until combined. Now, whisk in the tomato sauce and broth.
- Cook the sauce on medium-low for 10 minutes until thickened, stirring often. Remove from the heat and set aside.
- Crumble the ground beef into a large skillet, add the diced onion, and cook over medium heat until fully browned. Drain off any excess grease. Add the taco seasoning and ¼ cup water and simmer for 2 minutes, stirring often.
- Scoop the seasoned meat mixture into the center of the 8 tortillas. You may need more tortillas if you are using corn tortillas.
- Spray a 9 by 13-inch casserole dish with non-stick cooking spray. Roll the tortillas up and place them into the baking dish.
- Pour the enchilada sauce over top of the rolled enchiladas.
- Sprinkle the shredded cheese over the top of the warm sauce.
- Bake the enchiladas uncovered at 350F until the cheese is fully melted.
- Sprinkle with green onions or olives if desired. Serve the Ground Beef Enchiladas with your favorite toppings.
These homemade beef enchiladas are a lifesaver for busy days, delivering a burst of flavor that will have the whole family coming back for seconds!
For a simple, lazy enchilada meal, try this Chicken Taquito Casserole.
Mom Tip
For super simple clean-up, cook the enchiladas in an disposable aluminum pan.
Substitutions
For a vegetarian bean enchilada, use vegetable broth instead of chicken broth in the sauce and use refried beans for the filling instead of the beef.
Storage
The leftover enchiladas can be stored in the refrigerator for up to three days or frozen for up to three months.
FAQ
Making your own enchilada sauce is not only uses simple ingredients, you can prepare a delicious sauce in about 15 minutes!
Sure! Once you have finished making the sauce, let it cool and place it in an air-tight container. Store the enchilada sauce in the refrigerator for a day or two until you are ready to use it.
Enchiladas freeze very well. Just make sure they are wrapped well with aluminum foil or placed in an air-tight container.
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Recipe
Ground Beef Enchiladas
Ingredients
- 2 tablespoons Olive Oil
- 2 tablespoons All-Purpose Flour
- 3 tablespoons Chili Powder
- 1 tablespoon Granulated Sugar
- 1 teaspoon Cumin
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ¼ teaspoon Oregano
- ¼ teaspoon Salt
- 8 ounces Tomato Sauce
- 2 cups Chicken Broth
- 1 pound Ground Beef lean
- 1 small Onion peeled and diced
- 1 packet Taco Seasoning
- ¼ cup Water
- 8 Tortillas corn tortillas or taco-size flour tortillas
- 8 ounces Colby Jack Cheese shredded - use more if desired
Instructions
- Heat the oil in a medium sized sauce pan over medium heat. Whisk in the all-purpose flour and the chili powder and cook for about one minute. The mixture will darken in color.
- Add the sugar, cumin, garlic powder, onion powder, oregano, and salt and whisk until combined. Now, whisk in the tomato sauce and broth.
- Cook the sauce on medium-low for 10 minutes until thickened, stirring often. Remove from the heat and set aside.
- Crumble the ground beef into a large skillet, add the diced onion, and cook over medium heat until fully browned. Drain off any excess grease. Add the taco seasoning and ¼ cup water and simmer for 2 minutes, stirring often.
- Spray a 9 by 13-inch casserole dish with non-stick cooking spray.
- Scoop the seasoned meat mixture into the center of the 8 tortillas. You may need more tortillas if you are using corn tortillas.
- Place the rolled tortillas into the baking dish. Pour the enchilada sauce over top of the rolled enchiladas.
- Sprinkle the shredded cheese over the top of the warm sauce.
- Bake the enchiladas uncovered at 350F until the cheese is fully melted, about 20 to 30 minutes.
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